Description
A warm and creamy Hatch chile dip made with roasted green chiles, melted Monterey Jack and cheddar cheese, and savory spices, perfect for serving with chips or bread.
Ingredients
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup roasted Hatch green chiles, chopped (fresh roasted or canned, drained)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl combine Monterey Jack cheese and cheddar cheese.
- Add chopped Hatch green chiles, sour cream, and mayonnaise.
- Stir in diced onion, minced garlic, cumin, black pepper, and salt.
- Mix everything until evenly combined.
- Transfer the mixture to a small baking dish or oven-safe skillet.
- Spread evenly and bake for 20–25 minutes until hot and bubbly.
- Remove from the oven and sprinkle with chopped cilantro if desired.
- Serve warm with tortilla chips, crackers, or toasted bread.
Notes
- Canned green chiles can be used if fresh Hatch chiles are unavailable.
- Add jalapeños or cayenne pepper for a spicier version.
- Mix in cooked shredded chicken or ground beef for a heartier dip.
- Pepper Jack cheese can be added for extra flavor and heat.
- Serve in a small slow cooker to keep the dip warm during parties.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg
